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Allergenmanagement in der Lebensmittelindustrie, Hardcover von Boye, Joyce I. (EDT);...-
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eBay-Artikelnr.:386833879552
Artikelmerkmale
- Artikelzustand
- Book Title
- Allergen Management in the Food Industry
- ISBN
- 9780470227350
- Subject Area
- Technology & Engineering, Business & Economics
- Publication Name
- Allergen Management in the Food Industry
- Publisher
- Wiley & Sons, Incorporated, John
- Item Length
- 9.5 in
- Subject
- Food Science, Industries / Food Industry
- Publication Year
- 2010
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 1.4 in
- Item Weight
- 37.7 Oz
- Item Width
- 6.4 in
- Number of Pages
- 624 Pages
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470227354
ISBN-13
9780470227350
eBay Product ID (ePID)
102822969
Product Key Features
Number of Pages
624 Pages
Language
English
Publication Name
Allergen Management in the Food Industry
Publication Year
2010
Subject
Food Science, Industries / Food Industry
Type
Textbook
Subject Area
Technology & Engineering, Business & Economics
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
37.7 Oz
Item Length
9.5 in
Item Width
6.4 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2010-024927
Reviews
"In this valuable contribution to a complex field, [the editors] introduce the food industry's challenges and best practice guidelines in producing such foods. International scientists provide up-to-date information on the nature of food allergies..."( SciTech Book News, December 2010)
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
664.07
Table Of Content
Preface xi Contributors xv Glossary of Terms xix Part I Food Allergy and The Consumer 1 1 Immune-Mediated Adverse Reactions to Dietary Proteins 3 Olga M. Pulido 2 Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain 33 Sandra Kerbach, Anton J. Alldrick, Rene W.R. Crevel, Lilla Dömötör, Audrey DunnGalvin, E.N. Clare Mills, Sylvia Pfaff, Roland E. Poms, Sandor Tömösközi, and Bert Popping 3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review 53 Jupiter M. Yeung 4 The Canadian Criteria for the Establishment of New Priority Food Allergens: Evidence for the Inclusion of Mustard and Insufficient Evidences for Garlic and Onion as Priority Allergens in Canada 75 Olga M. Pulido, Zoë Gillespie, and Samuel Benrejeb Godefroy Part II General Principles for Allergen Management and Control 131 5 Allergen Management and Control as Part of Agricultural Practices 133 Vernon D. Burrows 6 Principles and Practices for Allergen Management and Control in Processing 145 Warren E. Stone and Jupiter M. Yeung 7 Allergen Management and Control in the Foodservice Industry 167 M. Hazel Gowland Part III Processing Foods Free From Specific Allergens 205 8 Processing Foods Free from Dairy Proteins 207 Joyce I. Boye, Sahul H. Rajamohamed, and Michel Britten 9 Processing of Egg-Free Foods 259 Valéry Dumont and Philippe Delahaut 10 Fish and Shellfish Allergens 271 Angelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson 11 Processing Foods Without Peanuts and Tree Nuts 289 Sahul H. Rajamohamed and Joyce I. Boye 12 Processing Gluten-Free Foods 333 Elke K. Arendt and Maria Helena B. Nunes 13 Processing Foods Without Soybean Ingredients 355 Joyce I. Boye, Lamia L'Hocine, and Sahul H. Rajamohamed 14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans 393 Masahiro Shoji and Takahide Obata Part IV Risk Assessment and Risk Management 421 15 Risk Assessment for Food Allergy 423 Rene W.R. Crevel 16 The Challenges of Precautionary Labeling 453 Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said 17 Certification Programs for Foods Labeled as "Free From" Specific Allergens 473 Christine Dupuis and Ferdinand Tchounkeu 18 Emerging Allergens and the Future 495 Allaoua Achouri and Joyce I. Boye 19 Managing Risks and Preventing Food Allergy Incidents: A Regulator's Perspective 537 Samuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La Vieille Index 575
Synopsis
Reviews the latest findings, concerns, and strategies in food allergen management With its "farmtofork" approach, this book presents the full spectrum of allergen management issues and strategies needed to eliminate allergens from food products. Beginning with the sources of allergenic contaminants, the book then explores the fate of allergens during processing as well as measures to minimize their occurrence, enabling food processors to develop food products that are safe for consumers with food allergies. Allergen Management in the Food Industry is divided into four sections: Food Allergy and the Consumer begins with an overview of food allergy and food intolerance; it then sets forth the major issues in food allergen management and the criteria for determining priority allergens General Principles for Allergen Management and Control addresses allergen management in agricultural practices, food processing, and food service Processing Foods Free from Specific Allergens reviews the processing of foods to eliminate the presence of priority allergens, including dairy, eggs, fish, crustaceans, peanuts, tree nuts, gluten, and soy Risk Assessment and Risk Management addresses allergen risk assessment, risk management, precautionary labeling, and allergenfree certification Each chapter has been written by one or more leading experts in food allergen management. The authors include active researchers in Africa, Asia, Australia, Europe, and North America, who provide a global perspective on this hotbutton issue. Food allergic reactions, which affect four to eight percent of children and two to four percent of adults, have become a growing challenge to the food industry. Now food scientists, processors, regulators, inspectors, and policy makers have a single reference that helps them protect the health of consumers with food allergies., Focusing on the harvesting, processing, and marketing of allergenic foods, Allergen Management in the Food Industry comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods., This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
LC Classification Number
RC596
Artikelbeschreibung des Verkäufers
Rechtliche Informationen des Verkäufers
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